Without fail, every time we go to a Mexican restaurant, my mom orders Chile Rellenos. If you have never had a Chile Relleno, it is a traditional Mexican dish consisting of a Poblano or Anaheim pepper that is stuffed with gooey cheese then battered in an egg batter and deep fried. They are absolutely delicious and one of my favorite dishes if done right. I had the idea for this casserole while browsing the produce at a local produce stand and they had a giant bin full of huge fresh Anaheim peppers! I am actually growing Anaheims in my garden just to make Chile Rellenos but they aren’t quite ready to pick yet!
Anyway, I grabbed 8 big peppers from the produce stand and immediately came home and threw this casserole together. I started by charring the peppers on a sheet pan in the oven on high broil until the skins were blackened on both sides and then I tossed them in a large Ziploc bag to sweat so I could easily peel the skins off. The process is actually super simple! Once I had them peeled, I took the stems off and scraped the seeds and membranes out. Then I layered the peppers with loads of cheese and then poured a homemade egg custard all over the top and threw it in the oven. The end result turned out better than I could have even imagined and this meal will be on a permanent rotation in my kitchen!
Tips & Tricks:
- If you can find white cheese curds at your local grocery store or at a local dairy, use them instead of the shredded mozzarella. I used a bag of white cheese curds from a local dairy and they were amazing in this casserole. If you can’t find them, no worries, shredded mozzarella will work just fine!
- You will want to make sure and use both types of mozzarella. The fresh ball of mozzarella adds a different texture to the casserole that makes it authentic and gives it that special touch.
- Every once in a while you’ll get an Anaheim pepper that’s pretty hot. I have found that the large the pepper, the more mild the spice is, so if you prefer little to no spice, try and find large Anaheim or Poblano peppers.